The OCB says commercial hops are grown between 30 and 52 degrees. The 52 would be inclusive of the Worcestershire hops region in England. I don't know what the 30 would include.

45 - 55 includes the European fields, and that may be the Haas groups viewpoint. I am interested if you tell us more about the Haas Hops Academy. A little envy too.

For Nateo - wine grapes were grown as far north as Scotland, then the Little Ice Age happened.

The Hops Academy was a well spent couple of days; it was suprisingly informative. I learned more than I thought I would. Hop Union also has a Hop & Brew School. I have not attended, but a close friend did, and another friend is instrumental in organizing it. Both are very informative. The Haas Academy has a more professional tone, and very little beer sampling - Hop Union has a more relaxed tone and beer is served all day. http://www.hopunion.com/29_HopBrewSchool.cfm?p8=openhttp://www.barthhaasgroup.com/en/about-us/hops-academy

Great people at both. The Haas Academy has only one event for all participants, while the Hop Union has two: one for Pro brewers and another for Home Brewers.

I have digital copies of the curriculum if there is something specific you're interested in.

At roughly 35* N. latitude they are significantly out of the band of 45-55 degrees which will result in poor hop cone maturation. Obviously that would effect flavor, but I doubt that it would ever become in vogue. Or commercially profitable for that matter.

But maybe they are experimenting with varieties that are modified to develop normally outside the prefered band - who knows?

Steve

You do know that commercial hops were grown in SF at one time, Sacramento, and Sonoma county? These are in the 37-38 parallel range. The reason they are not grown now is real estate in SF and Sacramento, and wine growing in Sonoma. CA is covered at some length in the Hop Atlas.

They stopped growing hops in Sonoma County around 1960 or a little before due to downy mildew and the other agronomic pressures. For proof there is this place.

At roughly 35* N. latitude they are significantly out of the band of 45-55 degrees which will result in poor hop cone maturation. Obviously that would effect flavor, but I doubt that it would ever become in vogue. Or commercially profitable for that matter.

But maybe they are experimenting with varieties that are modified to develop normally outside the prefered band - who knows?

Steve

You do know that commercial hops were grown in SF at one time, Sacramento, and Sonoma county? These are in the 37-38 parallel range. The reason they are not grown now is real estate in SF and Sacramento, and wine growing in Sonoma. CA is covered at some length in the Hop Atlas.

They stopped growing hops in Sonoma County around 1960 or a little before due to downy mildew and the other agronomic pressures. For proof there is this place.